Kozhikodan biriyani
Topic started by Anoop (@ 202.9.167.42) on Wed Jun 11 07:36:41 .
All times in EST +10:30 for IST.
Any one know how to prepare kerala kozhikodan biriyani?
Responses:
- From: Cheeezzzz (@ 0-1pool108-48.nas4.peoria1.il.us.da.qwest.net)
on: Wed Jun 11 20:37:33 EDT 2003
Irukkira biriyaani yellam pathale. kozhikodan biriyani vera venuma? Sariyaana sappattu ramanungappa.
- From: Rakhi (@ grouper-55.netexpress.net)
on: Thu Jun 12 11:08:39 EDT 2003
Kozhikodan Biriyani
2 Chickens, (skinned and cut into small pieces)
1 3\4 kg. Basmati Rice
spices:
cinnammon pieces,cardamom,fenugreek,black pepper,bay leaves,cloves,nutmeg etc--1 or 2 pieces
masala for chicken
500 g. Yogurt
1 tbsp. Red Chili Powder
Salt To Taste
1/2 tsp. Turmeric
2 tsp. Coriander Powder
1 tbsp. Garam Masala
2 tsp ground spices
Lemon Juice (of 1 lemon)
4 medium Onions (thinly sliced)
3 tbs. Garlic (crushed)
2 tsp. Ginger (crushed)
10-12 Green Chilies
1 cup fresh Coriander Leaves
1\2 cup fresh Mint Leaves
1\2 cup Oil
4-6 Green Chilies
2 tbs. Coriander Leaves,2 tbs curry leaves (finely chopped)
Few strands of Saffron, (soaked in two tbsp. of warm water)
cashew nuts ,raisins -a handful
directions
1.In the water used for boiling rice,put cinnammon sticks and salt.when it come to a boil,add rice.when half cooked,drain and keep aside.drain a ll the water away.
2.fry cashews,raisins and half of onions sliced in ghee/dalda.keep this aside.fry the rest of the onions,and keep aside separately.
3.In a big vessel,place 1/2 cup oil.then put the fried onions,chicken,ginger,garlic,chillies,all chopped leaves,lemon juice,yogurt,salt and ground spices.mix thoruoghly.put the half cooked rice on top.next add the cashews.raisins etc.layer this way until everything is used up.
4.pour the saffron milk on top. Cover with a tight fitting lid or cover with a large piece of thick aluminum foil and then place the lid. Allow to cook for 15 minutes on medium heat then reduce the heat to a very low and cook for further 20 to 25 minutes, until the rice and meat are tender.
5.mix thorughly and serve hot.
PS:this is exact recipe.my variation is that I marinate the chicken overnight.Kozhikkodan biryani is very delicious.Original recipe calls for cooking with firewood and all that.all the best.let me know the outcome.
- From: Rakhi (@ grouper-55.netexpress.net)
on: Thu Jun 12 11:42:43 EDT 2003
oooopsss.......i meant black cumin or fennel....not fenugreek
- From: TamilNattan (@ cvg-65-27-251-73.cinci.rr.com)
on: Thu Jun 12 12:25:42 EDT 2003
"Kozhikodan Biriyani
2 Chickens,"
AdhaanE paarthen ! kOzhi illaame, kOzhikkOdan biriyaaNiyaa ! Ha ha !
- From: Rakhi (@ grouper-11.netexpress.net)
on: Fri Jun 13 15:09:07 EDT 2003
hi Tamilnattan,Kozhikode is the name of a place in Kerala.I believe it has nothing to do with kozhi...:-))
- From: TamilNattan (@ cvg-65-27-251-73.cinci.rr.com)
on: Fri Jun 13 17:00:53 EDT 2003
ChEchi, nyaan Calicut endu aRinyurikkunnu :-) dhamaasu chenyadhaam :-))
- From: Roshni (@ dialup-67.74.38.188.dial1.sanfrancisco1.level3.net)
on: Mon Jul 28 14:57:01 EDT 2003
Hi Rakhi,
I've one doubt..do i need to grind the spices(cinnamon, cardamon...etc)into powder?...did u mean the ground spices to mix with chicken are these spices ,coriander powder &chilli powder?..pls try to solve my doubt...
Roshni
- From: Rakhi (@ grouper-63.netexpress.net)
on: Tue Jul 29 11:06:36 EDT 2003
Hi Roshni,
For marinating the chicken,I just crush the spices(cinnammon,cardamom,cloves etc)by grinding in a mortar,not powdering.If u don't have this at home,use a
heavy material and crush them on the countertop(be careful).I meant crushing them to make a paste,so the taste and aroma really comes out.Then u have to add,chilli pepper turmeric,garam masala powders also,ginger garlic paste and marinate at least 2 hrs.I do it overnight.
Hope this was ur doubt.If u have further doubts,pls feel free to ask.
- From: Roshni (@ dialup-67.74.42.191.dial1.sanfrancisco1.level3.net)
on: Tue Jul 29 13:19:35 EDT 2003
Hi Rakhi,
Thank u for u'r prompt response. Still i've the doubts. just crush every spices(cinnamon to nutmeg) u wrote in the frist line, right?..Every these spices are included in the garam masala .then why we putting garam masala again?..can i use the garam masala instead of that spices...Also u wrote green chilies and coriander leaves two times..i hope it is by mistake...hope u'r response again. Thank u once again. r u from kozhikode..like to know abt u..
Roshni
- From: Rakhi (@ grouper-230.netexpress.net)
on: Tue Jul 29 18:39:59 EDT 2003
Hi Roshni,
yes,green chillies and coriander leaves are repeated.ignore them.
Freshly crushing the spices gives the biryani a whole new taste and aroma.if you are satisfied with garam masala alone,then its upto u.
i have noticed a big difference in taste..that's why.
I am not from Kozhikode,but from Thrissur.
I got this recipe from a muslim friend.I vary it a little this way:first i just cook the chicken separately(after marination) and keep aside.
then I do everything as told above.the stock/gravy from chicken if any is also poured on top of layered rice.then only 10 min.s cooking is needed.
the rice should only be half cooked,otherwise,it will all get soaked up and sticky by the time the chicken gets cooked.hope I didn't confuse you.so where are you from?
- From: Roshni (@ dialup-67.74.42.39.dial1.sanfrancisco1.level3.net)
on: Wed Jul 30 13:32:49 EDT 2003
Hi Rakhi,
Thank u for u'r help.I'm from kozhikode ,but now I'm in U.S. I'm also a muslim.I tried other recipes but i like the biriyani that my mom makes.That's why I'm looking for this type. I saw the preparation from home so many times but I didn't get the exact measurement and all.This is the one recipe that resembles my mom's biriyani. that's why i'm disturbing u by asking silly questions..anyway really thank u..one more doubt, can i use the non-stick vessel to cook. in home they are using seperate big vessel for biriyani and doing it from out in fire..so i thought I can't do it on gas..okay let u know after my preparation.
- From: Rakhi (@ grouper-193.netexpress.net)
on: Thu Jul 31 13:49:45 EDT 2003
wow...so you're really into this biryani business...that sounds great...i have never seen it prepared by someone else.....anyway I personally believe the real original taste of kozhikode biryani comes out when we cook with firewood the traditional way....
but we can also make a miniature version in our own home.BTW,i learnt that cooking meat beforehand is not accepted,as it has to be done just like in the original recipe.so pls try it that way only.yes,i cook in nonstick,you can use any vessel acc to ur satisfaction.but better to take big,heavy bottom vessel for this purpose.let me know the outcome.
- From: Francis (@ )
on: Mon Nov 8 03:19:03
Hi Rakhi,
Your kozhikode biryani recipe matches exactly with the hyderabadi biryani recipe.I cooked it but the basmati on top did not cook well .
any suggestions on that.
Thanks & Regards,
Francis
- From: Pearl (@ 195.94.1.122)
on: Mon Nov 8 06:12:13 EST 2004
Go to this link - have a glance @ this recipe too & make yr. choice/clear yr. doubts.
Kozhikode Chicken Biriyani
link
http://www.pachakam.com/recipe.asp?id=429
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